Easy Sauteed Tat Soi

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Heart-Shaped Cabbage
Turnips
Broccoli
Radishes
Baby Bok Choy
Green Shallot
Tat Soi
Arugula
Red Oak Leaf Lettuce

I'm delighted that tat soi makes a regular appearance in the CSA box. It's a lovely green that can be used many ways. Tat soi is also known as Asian spinach because it tastes a lot like spinach and can be used in many of the same ways as spinach. I like to saute tat soi in a small amount of olive oil with garlic and pine nuts. Here's a super quick recipe for tat soi:

Easy Sauteed Tat Soi

1 bunch tat soi
1-2 T olive oil
1 small clove garlic, minced or chopped
1 T toasted pine nuts
Salt and pepper to taste

1. Wash tat soi well in cold water. Shake off excess water, but do not dry.

2. Heat olive oil in skillet over medium heat.

3. Add garlic and saute until golden.

4. Add tat soi. Stir to coat lightly with oil. Reduce heat and cover until tat soi is wilted, stirring occasionally.

5. If there's excess water in the skillet, uncover and cook off water.

6. Add toasted pine nuts. Season with salt and pepper to taste.

Serves 2

Enjoy!

Shelley